Gingersnap Cookies & Cinnamon Mocha

Name: Gingersnap Cookies & Cinnamon Mocha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: COOKIES; 2 c all purpose flour; 1 Tbsp ginger; 2 Tbsp baking soda; 3/4 c shortening; 1 egg; 1/3 c cinnamon; 1/3 c sugar; 2 tsp salt; 1/4 c dark molasses; MOCHA; 1 1/4 c half and half; 1 black silk roasted concentrated coffee; 1 oz packet of hot cocoa mix; dash(es) cinnamon; whipped cream

By Hope Adcox
@lovestodance18

Family favorite around Christmas time... Always beg me to make it with my cinnamon mocha:) I'll provide the recipe for the mocha below so your family can enjoy it as much as mine!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Prep:

10 Min

Cook:

15 Min

Ingredients

COOKIES
2 c

all purpose flour
1 Tbsp

ginger
2 Tbsp

baking soda
3/4 c

shortening
1

egg
1/3 c

cinnamon
1/3 c

sugar
2 tsp

salt
1/4 c

dark molasses
MOCHA
1 1/4 c

half and half
1

black silk roasted concentrated coffee
1 oz

packet of hot cocoa mix
dash(es)

cinnamon
·

whipped cream
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How to Make Gingersnap Cookies & Cinnamon Mocha

Step-by-Step

Preheat over 350 degrees.
Sift flower, ginger, baking soda, cinnamon and salt into a mixing bowl. Stir mixture to blend evenly and sift a second time into another bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg and dark molasses.
Sift 1/3 of the flour mix into the shortening mix, stir to thoroughly blend.
Sift the remaining flour mix and mix together until soft dough forms. Pinch off small amounts of dough and roll into ball. Roll each ball in cinnamon in sugar.
Bake until the tops are rounded and slightly cracked. (10-15 minutes)
MOCHA: Combine hot half-n-half and coffee packet in a large mug, stirring until coffee is dissolved. Add cocoa packet and dash of cinnamon. Stir until blended. Top with whipped cream and sprinkle with cinnamon.